Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Greek/Honey Ribs

I was looking for a different spin on ribs (BB's). I am getting tired of them tasting like BBQ sauce.

We have gotten to where John Henry's Greek Rub is our go to rub for pork and chicken. It is very good. So, in thinking about a "dry" rib, I decided to give it a shot.

I took the ribs out of the cryo, washed them off, patted dry, and applied a medium portion of the Greek rub. Onto the Egg at 300 for 2 hours. Opened Egg and basted in honey I thinned out a little by warming it up. Also sprinkled a little more Greek rub. Total cook time, 4.5 hours at 300.

These were some of the best ribs I have ever eaten. My wife, who doesn't really like ribs, ate half a rack. I would highly recommend this rub in general and also recommend giving this a shot.

My photography skills continue to dissapoint but the food was great. Happy Holidays.

 

 

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